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MICROWAVE-ASSISTED EXTRACTION OF ANTIOXIDANT
COMPOUNDS FROM
PLANTAGO MAJOR
L.
Kartini*, Soediatmoko Soediman**, Dini Kesuma**, Kusuma Hendrajaya**
*Lab. Biologi Farmasi, Fak. Farmasi UBAYA**Lab. Kimia Farmasi, Fak. Farmasi UBAYA E-mail: [email protected]; [email protected]
Abstract
A new method of microwave assisted extraction (MAE) was used to extract antioxidant compounds from
Plantago major L. Ultrasound-assisted extraction (UAE) and kinetic maceration were studied as comparison
process. The effect of part of plant, duration and temperature on the free radical scavenger activity, total phenol and flavonoid content of the extract were determined. MAE was found to be the most effective method capable of yielding 1.72 %GAE total phenol, 1.94 %CE total flavonoid and giving EC50 equivalent
to474.11 ppm of crude drug with 700C and 20 min of extraction temperature and time, respectively. The
percent recovery of antioxidant compounds was found to increase with increasing MAE time and temperature. It was also found that antioxidant compounds of the leaf was much greater than that of root and petiole.
Keywords: microwave assisted extraction, total phenol, total flavonoid, antioxidant, Plantago major
INTRODUCTION
Plantago major L. (daun sendok) has been used by people in various countries for the treatment of skin diseases, infections, problems related to the digestive organs, respiratory, reproductive, circulatory, against tumors, eliminate pain and reduce fever. This herb is also reported to have antioxidant activity and free radical scavenger, although lower than in tea. In addition to 15 kinds of flavonoids, this plant also contains terpenoids, alkaloids, derivatives of caffeic acid, iridoid glycosides, polysaccharides, fats, vitamins and organic acids (Samuelsen, 2000). Flavonoids is estimated as the main antioxidant components from these plants. Consequently, it is important that effective methods for extracting these components from P. major be developed.
The availability of standardized plant extracts is important to commercial production. For extracts preparation, selection
of appropriate extraction method is a key consideration. Presently, a number of extraction methods including kinetic maceration, UAE and MAE are available (Zhang et al., 2005). However, comparative studies of these methods, especially for the extraction of antioxidant components from P. major have not been attempted previously.
The purpose of the present study is to examine different extraction methods for P. major and compare them relative merits. The experiments and conclusion are given in the following section.
